Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents.

Autor: Haminiuk CW; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão, PR Brasil., Plata-Oviedo MS; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão, PR Brasil., de Mattos G; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão, PR Brasil., Carpes ST; Programa de Pós-Graduação de Tecnologia de Processos Químicos e Bioquímicos (PPGTP), Universidade Tecnológica Federal do Paraná (UTFPR), Campus Pato Branco, PR Brasil., Branco IG; Universidade Estadual Paulista (UNESP), Campus Assis, Assis, SP Brasil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2014 Oct; Vol. 51 (10), pp. 2862-6. Date of Electronic Publication: 2012 Jun 24.
DOI: 10.1007/s13197-012-0759-z
Abstrakt: The recovery of phenolic compounds of Eugenia pyriformis using different solvents was investigated in this study. The compounds were identified and quantified by reverse-phase high-performance liquid chromatography coupled with ultraviolet-visible diode-array detector (RP-HPLC-DAD/UV-vis). Absolute methanol was the most effective extraction agent of phenolic acids and flavonols (588.31 mg/Kg) from Eugenia pyriformis, although similar results (p ≤ 0.05) were observed using methanol/water (1:1 ratio). Our results clearly showed that higher contents of phenolic compounds were not obtained either with the most or the least polar solvents used. Several phenolic compounds were identified in the samples whereas gallic acid and quercetin were the major compounds recovered.
Databáze: MEDLINE
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